“My idea of Christmas, whether old-fashioned or modern, is very simple: loving others.”
It is beginning to a look a lot like Christmas and certainly smells a lot like Christmas at my home. With a flurry of baking and lots of last-minute gift wrapping, I have officially turned into Santa’s little helper.
Every little elf needs something to munch on during crunch time. That was Ronnie’s excuse for requesting petite madeleines. I almost said no, but I had space for an edible wreath in my baking schedule.
I merged both ideas to create a giant snowflake-like Christmas wreath. It’s a tasty treat that beats traditional wreath. Plus, the gentle tones and sea-shell surface adds a sophisticated element to this festive platter.
What’s hiding beneath the color-coded chocolate layer?
These crispy, buttery, and oh-so-delicious madeleines are brimming with the goodness of an all-vegan ingredient list. Each bite sets to delight dessert lovers as they enjoy the sweet chocolaty cookies infused with tangy lemon zest. Its beautiful blue spirulina layer adds a pop of color and abundant nutritional value into the mix.
What Can You Expect?
- Simple vegan recipe
- Dairy-free dessert
- Zero refined sugar
- No artificial coloring
Baking Tips for Making Homemade French Madeleine
Baking vegan desserts is slightly more challenging than traditional offerings. I went through countless trial and error batches before reaching satisfying results.
Here some tips and tricks I have learned along the way:
- Use a kitchen weighing scale (or calibrated utensils) to measure your ingredients. Accurate measurements ensure that you get the right cookie-cake like texture and density.
- Don’t overbeat the batter. Over mixing creates air bubbles which can cause your teacakes to lose their spongy texture.
- Madeleine batter needs to be slightly stiffer when you compare it with other types of cookie dough. I recommend adding a few spoons of flour if your batter looks runny. Likewise, add a few splashes of plant-based milk if the batter looks dry.
- You need to leave the baking pan in the oven for at least 20 minutes after the cookies are baked. The resting period allows it to form the perfect shape.
Healthy & Tasty Hacks for My French Madeleine Recipe
Baking homemade Madeleine is not as intimidating as it looks. You can adjust a few ingredients from the recipe list if required.
Here is a rundown of things I have tried:
- Use orange zest or lime zest as a substitute for lemon zest if you want.
- Ditch vanilla extract for tiny vanilla bean seeds for a richer taste.
- Aquafaba (liquid from a chickpea can) us an excellent alternative for flax meal.
Whatever you choose, opt for fresh and natural ingredients as they enhance the flavor profile.
How to Decorate Homemade Madeleine?
My French Madeleine cookies are easy to bake and fun to decorate. It is why I masked their scalloped surface with a white chocolate coating. If you are not a fan of the color scheme, I have a few artistic ideas that can work.
Here are your options:
- Dust them with a layer of icing sugar to replicate a frosted snowflake.
- Swap white chocolate with dark chocolate to get a bitter intensity to their flavor profile.
- Change color tone by mixing melted white chocolate with a variety of natural superfood powders (i.e. green spirulina, pink pitaya powder, and matcha). You can adjust the quantity to get a darker hue. The lack of artificial colors and increase in nutritional value make these cookies healthier than before.
Get ready to celebrate Christmas with my mouthwatering Madeleine. Share your Christmas baking stories on Instagram with the #joyfulhomecooking. I would love to see how yours turned out.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 50 1x
- 160g all-purpose flour
- 2 tbsps soy milk
- 2 ½ tbsps flax meal
- ¼ cup hot water
- 2 tbsps plain plant-based yogurt
- 150 g cane sugar
- 125 g melted plant-based butter
- 1 lemon (for zest)
- ½ tsp vanilla extract
- 200 g dairy-free white chocolate
- 2 tsp blue spirulina powder
- Preheat the oven to 350°F.
- Grease your Madeleine molds with coconut oil.*
- Generously dust the pan with flour and set aside **
- Mix your flax meal with hot water for 30 seconds. Then let the mixture rest for 60 seconds before straining it.
- Pour the flax mixture through a fine-mesh sieve to separate the grainy strong flavor of flax seeds.
- Use a large bowl to combine in flax mix with yogurt, sugar, butter, zest, and vanilla extract. Stir until everything is well-incorporated.
- Gently add the flour and then pour your plant-based milk. Mix well.
- The final batter should be slightly stiff.
- Pour your batter into the Madeleine pans (only fill ¾ of each mold).**
- Pop it in the oven to bake at 350°F for 7 minutes.
- Bring the heat to 250 °F and continue baking for 8 more minutes.
- Turn off the oven.
- Let your madeleines rest in the oven for 20 more minutes.
- Shift them onto a wire rack to cool.
- Melt 200 g of white chocolate.
- Mix ½ of the melted chocolate with blue spirulina powder. You can adjust the quantity to get a brighter shade of blue.
- Once your madeleines become reach room temperature, you can dip them into this chocolate coating.
- Dip your Madeleine into the colored chocolate sauce.
- Refrigerate to set (approx. 2 hours)
- Carefully assemble your edible cookie wreath.
*Avoid greasing it with saturated oils and don’t make the pan sticky, it makes the teacakes porous.
**Dusting the pan stops baked cookies from sticking to the pan.
***Overfilled molds will distort the iconic Madeleine bump.
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